Oyster roast cures leftover blues

If you’re tired of coming up with ways to use leftover turkey, one area chef says he has just the solution by putting the turkey on hold to enjoy what makes living on the coast a plus, by eating seafood.

Chef Kevin O’Connell and his staff at Landfall’s Country Club are busy preparing for an oyster roast that will surely remove the taste of turkey from their guest’s memory.

Chef O’Connel said, “For everybody that has had all the turkey they care for the holidays, it gives them an opportunity to be with their families and have some different items to eat.”

They’re roasting enough oysters to feed more than 100 mouths. A huge staff, with an even bigger kitchen, makes it possible to pull off annual feasting events. Chef O’Connell says trying some local seafood fare is the best way to cure our turkey hangovers. “This time of year is the best time to get oysters from our coasts. The Beaufort area where these came from, to all the way down to Topsail Island area as well as off the coast of Southport.”

O’Connell says supporting our seafood industry is what keeps southeastern North Carolina going. “When we have everybody working as hard as they can in the community to stay afloat, we need to keep our finances local and as close to home as possible.”